Coquilles St. Jacques (Baked Scallop Gratin) | ENTERTAINING WITH BETH
A delicious French recipe for a first course for holiday entertaining, Scallops Gratin is otherwise known as Coquilles Saint Jacques looks as festive as it is delicious.
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BETH'S COQUILLES ST. JACQUES RECIPE
Serves 6 as a first course
*PRINT RECIPE HERE*
Ingredients:
1 pound of scallops (453 g) , cut into quarters
5 tbsp (75 g) butter
1 shallot, minced
1 leek, white parts only sliced
1 cup sliced mushrooms, roughly chopped
2 tbsp (30 g) butter
1 lemon, zest and juice
1 ½ (350 ml) cup dry white wine
1 bay leaf
½ (2.5 g) tsp fresh thyme
½ (2.5 g) tsp salt
2 tbsp flour (15 g)
1 cup (240 ml) of heavy cream
1 cup (150 g) bread crumbs
½ cup (45 g) grated gruyere cheese
2 tbsp (11 g) freshly chopped parsley
Method:
Melt 2 tbsp (30 g) of butter in a pan. Add shallots and leeks and cook until soft. Add mushrooms. Cook until they release their juices. Set aside
In a large sauté pan, add wine, bay leaf, thyme, lemon zest and juice, salt and pepper. Bring to a boil. Reduce to a simmer and add scallops. Cook for 4-5 minutes until scallops are slightly firm (do not over cook). Drain all liquid expect about 1 cup (240 ml). Set aside.
Melt remaining 3 tbsp (45 g) of butter, add flour and cook for 1 minute. Add the scallop liquid and cream. Cook until reduced slightly, and mixture has thickened.
Add vegetable and scallops back into the pan, stir until combined. Then portion out into scallop shells, or ramekins. Sprinkle with bread crumbs, and cheese. Bake at 400 F/200 C degrees until bread crumbs crisp and cheese melts.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Chef Phil creates Scallops Florentine
Chef Phil Murray, owner of Phil's On Front in Traverse City, creates Scallops Florentine.
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Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours!
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Veal Marsala (Scaloppine al Marsala)
Print Recipe + Tips -
(All Recipes have step by step photos)
Veal Marsala is an Italian-American classic, veal cutlets in a rich and flavourful sauce made with Marsala wine, mushrooms and parsley. Super comforting and easy to make, serve it with mashed potatoes and green beans.
Ingredients
8 veal cutlets
¼ cup flour for dredging
2 tbsp butter 30g
2.5 cups Crimini mushrooms sliced (170g) aka chestnut mushrooms UK
2 cloves garlic finely chopped
1.5 cups chicken stock low sodium (375ml)
½ cup Marsala wine 125ml
1-2 tbsp fresh parsley finely chopped
2-3 tbsp olive oil
Salt and pepper
Instructions
Season the veal with salt and pepper and slightly press it in so it sticks. Sprinkle the flour on a plate and dredge each piece of veal in the flour until lightly coated, shake off any excess.
Heat the olive oil in a large skillet or frying pan and fry the veal for 1 minute on each side until browned and cooked through, you’ll need to do this in batches and add more oil as needed. Remove from the pan and set aside on a plate.
Add the butter to the pan, once melted add the mushrooms and sprinkle with a little salt. Fry the mushrooms for around 5-7 minutes until the excess moisture has been released and they start to cook down.
Add the garlic and fry for 1 more minute. Add the marsala and let it simmer until the liquid has reduced by half. Add 1.5 cups (375ml) of chicken stock.
Simmer the sauce for 5-7 minutes until it starts to thicken. Add the veal back into the pan to warm through.
Serve the veal with a sprinkling of freshly chopped parsley.
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How to Make Ina's Scallops Provencal | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Scallops Provencal
Recipe courtesy of Ina Garten
Total: 15 min
Prep: 5 min
Cook: 10 min
Yield: 3 servings
Level: Easy
Ingredients
1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2
Directions
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
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How to Make Ina's Scallops Provencal | Barefoot Contessa | Food Network